Our best baked chicken recipes

Few things are more comforting than baked chicken. And Maple-Mustard Baked Chicken is one of my favorite recipes because it’s just as good cold the next day as it is hot from the oven. It’s my go-to recipe for picnics, and I’m even going to bring it to the March Madness party my friends are hosting later this month. The chicken is quickly marinated in mustard and maple syrup, then coated in breadcrumbs and baked for that crispy, delicious crust we all love. But since it’s not deep-fried, it’s way healthier than the crispy chicken-in-a-bucket from you-know-where.

Coconut-Lime Chicken & Snow Peas: Double the flavor and halve the work simply by using the same tangy combination of coconut milk, lime juice and brown sugar for both baking the chicken and dressing the salad. Crisp romaine lettuce, cabbage and snow peas add freshness and an irresistible crunch.

Fennel, Porcini & Chicken Cacciatore: Dried porcini give an earthy punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and-mushroom combination mellows beautifully overnight.

Roasted Chicken Tenders with Peppers & Onions: Call this one an update of that favorite combo, sausage and peppers. Our healthy version can be served over rice or on a roll with a little shredded cheese for a new take on a Philly cheese steak sandwich.

A graduate of New England Culinary Institute and University of Wisconsin with a degree in journalism, Carolyn pairs her long-standing love for food with writing as EatingWell's senior food editor. Carolyn’s culinary interest is rooted in her childhood; she grew up making thousands of Christmas cookies every year with her mom and picking leaves off bunches of parsley to make tabbouleh with her dad. Away from the kitchen, Carolyn enjoys seeking out rare craft beers and exploring the outdoors with her husband, 2-year-old daughter and dog.